Vegan Banana Ice Cream

Posted by Miyoko Schinner | 5 Comments

This is just like soft-serve ice cream. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Make sure to view therelated video demonstrating how to make this delicious vegan ice cream.

Serves: 4 to 6

5 to 6 very ripe bananas, peeled and frozen
(after peeling, freeze overnight or longer in a plastic bag)

1 tablespoon vanilla

1/2 cup (approximately) creamy soy milk

Break frozen bananas into 1-inch pieces. Place in a food processor with the vanilla and soy milk and puree until creamy, stopping the machine occasionally to stir so that it processes evenly. Serve immediately. Can be refrozen.

Other ideas: Up to a third of the bananas can be substituted with frozen mangoes, strawberries, raspberries or other fruit of choice.

5 comments on “Vegan Banana Ice Cream”

That does sound amazing; I just popped a couple of bananas on their way to oblivion into the freezer with a bit of fresh pineapple and a couple of large ripe strawberries. Can’t wait to blend it up for dessert tonight!